Vegetable and Cheddar soup

    Vegetable and Cheddar soup


    21 people made this

    About this recipe: This soup will warm the cockles of your heart. Celery, carrot and potatoes are simmered in a cheesy soup base. Serve with fresh crusty bread, if desired.

    Serves: 8 

    • 80g chopped red onion
    • 50g chopped celery
    • 1 teaspoon garlic granules
    • 30g margarine
    • 60g plain flour
    • 1 litre chicken stock
    • 190g chopped baby carrots
    • 2 potatoes, peeled and diced
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon freshly ground black pepper
    • 1 pinch chopped fresh dill
    • 700ml milk
    • 340g grated Cheddar cheese

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Using a large stock pot, saute onions, celery and garlic granules in margarine, over low heat until onions are tender.
    2. Slowly stir in flour with 250ml chicken stock to make a roux. Stir until well mixed.
    3. Add remaining chicken stock, carrots, potatoes, parsley, pepper and dill. Bring to the boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

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